▢2 boneless, skinless chicken breasts ▢1 1/2 cups all-purpose flour ▢1 teaspoons Lawry’s seasoned salt ▢1 teaspoons ground pepper ▢1 teaspoons paprika ▢1 cups milk ▢1 egg ▢vegetable oil ▢honey bbq sauce
Cut chicken into small chunks Whisk together milk and egg in a bowl Pour flour, salt, pepper, and paprika in a bag. Shake well.
Dip the chicken chunks into the milk/egg and then toss into the flour bag. Dip back into the bowl and again in the flour bag making sure the wings get double covered. Put the wings on a baking sheet covered with wax paper
Five minutes before removing it from the fridge, heat the vegetable oil in a sauce pan about 1 inch deep, on medium heat.
In small batches, place the chicken in the oil. Cook for about 6 minutes, turning the chicken half way through. Cook until the breading is golden brown. Set wings on paper towels to cool.
Heat honey BBQ sauce on medium heat and toss chicken around until well coated. Enjoy with cold ranch dressing!